It remains unclear whether turmeric was first used for its spicy kick in curries and other Asian dishes or as a plant-based herbal medicine. We do know that it was initially administered in Ayurvedic and Chinese medicine primarily as an anti-inflammatory agent. Ayurveda first employed the anti-inflammatory spice as a medicine to alleviate digestive issues, because according to Ayurveda, the root of all disease begins in the digestive system. As we continue our journey today, we’ll see that turmeric’s anti-inflammatory properties are indeed at the essence of its place in the pantheon of herbal healing.

You may have noticed that this unassuming Indian spice is becoming more and more popular in the West as we catch on to the many amazing health benefits of this humble plant. Turmeric is gaining more and more respect as an herbal supplement as well as a super food, with high antioxidant levels known to protect the body from free radicals.

Its anti-inflammatory properties are believed to support joint health, decrease pain and inflammation, while boosting the immune system in the process. Research has also shown turmeric to be thermogenic in nature, meaning, it also helps you burn calories and aid in weight loss.

Turmeric continues to play an integral role in South Asian cuisine, and is still highly regarded across Asia for its culinary uses as well as its therapeutic ones. Today, Ayurveda still uses turmeric because of its wide array of medicinal properties including: anti-bacterial, antioxidant, antibiotic, antiseptic, anti-inflammatory, to name a few.